# Components:
→ Pork Chops
01 - 4 boneless pork chops, approximately 1-inch thick
02 - 1 teaspoon kosher salt
03 - ½ teaspoon ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter
06 - 1 sprig fresh thyme (optional)
→ Cheddar Mashed Potatoes
07 - 2 pounds Yukon Gold potatoes, peeled and cubed
08 - 1 teaspoon salt
09 - 4 tablespoons unsalted butter
10 - ½ cup whole milk, plus more as needed
11 - 1 cup sharp cheddar cheese, shredded
12 - ¼ teaspoon ground white pepper
→ Pan Gravy
13 - 2 tablespoons pan drippings from pork chops
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour (substitute with gluten-free flour if desired)
16 - 1½ cups low-sodium chicken broth
17 - ½ teaspoon Dijon mustard
18 - Salt and ground black pepper, to taste
→ Green Beans
19 - 12 ounces fresh green beans, trimmed
20 - 1 tablespoon olive oil
21 - ½ teaspoon salt
22 - ¼ teaspoon ground black pepper
# Directions:
01 - Place peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until tender, approximately 15 to 18 minutes. Drain and return potatoes to pot. Mash with butter, milk, shredded cheddar cheese, and white pepper until smooth and creamy. Keep warm.
02 - While potatoes cook, heat olive oil and butter in a large skillet over medium-high heat. Season pork chops with salt and black pepper. Sear chops for 3 to 4 minutes per side until golden and internal temperature reaches 145°F (63°C). Optionally, add fresh thyme sprig during cooking. Remove chops and tent with foil to rest.
03 - Reduce heat to medium. Add butter to skillet drippings and stir in flour, cooking for 1 minute. Gradually whisk in chicken broth and Dijon mustard. Continue whisking and simmer for 3 to 5 minutes until thickened. Season with salt and black pepper to taste.
04 - Toss trimmed green beans with olive oil, salt, and black pepper. Steam or sauté until bright green and crisp-tender, about 5 to 7 minutes.
05 - Spoon cheddar mashed potatoes into serving bowls. Top each with a seared pork chop, drizzle with pan gravy, and serve green beans on the side.
